No, This story is not paid for: we just genuinely believe that all vegan or vegan-adjacent foodies need to know about the vegan cheese Kite Hill is making – if they’ve not discovered it already.

A few years back, when Crossroads Kitchen‘s Chef Tal Ronnen launched Kite Hill, we joined him to get all the deets. Since then, the almond-based cheeses have become a total sensation with vegans who like to cheese plate it up, including our talented foodie friend, Claire Thomas of The Kitchy Kitchen. Claire is showing us how to create this gorgeous, health-conscious cheese board including her paleo grain-free recipe for crackers (peek here for a totally vegan recipe option). Bookmark this simple idea for your next girls’ night in


For the board:

an assortment of Kite Hill cheese: Soft Fresh Original, Soft Fresh Ripened, Soft Fresh Truffle Dill and Chive.
sliced seasonal fruit (we chose apricots, dried fruit is lovely on a cheese board too!)
assorted nuts
halved dates, pits removed

Simply assemble the above and serve!

For the crackers:

For the crackers:

2 cups almond flour
1 egg (or 1 flax “egg”)
1/2 tsp pink salt
1/2 tsp herbes de Provence

Preheat oven to 350.

Pulse all ingredients, except herbes, in food processor.

Press dough between two sheets parchment and roll out into 8” x 11” rectangle.

Sprinkle top with herbs and a bit of extra salt. Cut dough into small square shapes.

Bake in preheated oven at 350 for 12 minutes. Allow to cool, add to cheeseboard.

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  1. Nice article idea, and love kite hill cheeses. … But why would you include a non-vegan cracker recipe in an article about vegan cheese boards ?! There are tons of egg- and dairy-free cracker recipes out there that you could have included instead…

  2. Jen- I was thinking the exact same thing! The article is about vegan cheese and then the put an egg in the cracker recipe!

    Lucy | 09.29.2016 | Reply
  3. I would sub out the egg in the cracker recipe with Egg Replacer. You can also easily sub in a chia or flax “egg” too. (Just google it).

    Blythe | 09.29.2016 | Reply
  4. Eggs are NOT vegan.
    Way to fail and turn a great article into a blah article!

    sandra | 09.29.2016 | Reply
  5. YES. I love Kite Hill so much. I used their ricotta to make stuffed squash blossoms…it was perfection with a homemade marinara, heavy on the basil. Their chive cream cheese is an awesome snack on veggies or rice crackers (and even makes Mary’s Gone Crackers tolerable, which I normally hate due to their super burnt flavor). It’s the only vegan cream cheese out there whose flavor and texture I can tolerate – it’s not only tolerable, but tasty and addictive.
    (Not a rep – just lately very obsessed with this brand!)

    Amalia | 09.30.2016 | Reply

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